Roasted Green Chiles

One of the tastiest aspects of the autumn season is the Roasted Green Chile! They just might be the best compensation for the weather going yuck & gray! Lately, my family has been utilizing fresh roasted chiles in dishes breakfast, lunch and dinner. We were given taste buds, so we´re inclined to believe it's always good to use them! And when and if you burn out on the¨heat,¨the beverage that most effectively cools the palate is Horchata (cinnamon rice milk). So refreshing you´ll crave yet another portion of roasted green chiles! And most anything else!

One Persimmon Paradise!

Buy one Persimmon, peel and de-seed (there are only 8) and cut into chunks. In a saucepan, put a few tbsps of sugar and a few thimbles full of water and heat. Add fruit and a dram of Rum. Once you've made this simple compote, spoon warm onto favorite Cheesecake or ice cream or one another! You'll be so happy you did!

Foto courtesy of: commons.wikimedia.org

© Mick Huerta 2011. All Rights Reserved.

Cheese, Please!!!

Last night around the table, we had lively conversation regarding cheeses used in Latin dishes. Here in Santa Fe, NM many cooks utilize yellow cheese as a topping that melts. Our hostess assured us she grew up (in Las Truchas, NM) with the yellow stuff. "Everyone here did," she added. The topic moved to Mexican cheeses and substitutes available in US markets. I shared the GourmetSleuth.com link with them and now with you. The information readily clears any mysteries and just may spark a little cooking in your kitchen. Couldn’t be any better, no?